processed cultivated edible mushrooms specification...processed cultivated edible mushrooms –...
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AFDC12 (5984) P3 TZS 1583: 2013
ICS: 67.080.20
DRAFT TANZANIA STANDARD
Processed cultivated edible mushrooms – Specification
TANZANIA BUREAU OF STANDARDS
AFDC12(5984)P3 TZS 1583: 2013
©TBS 2019 – All rights reserved 1
Processed cultivated edible mushrooms – Specification
0 Foreword
.
Tanzania edible mushroom farming is one of the growing agribusinesses, but,processing is limited to small scale operation and maily confined to drying.Importation of mushroom is also growing. The
value of mushroom is built on its ability to provide some protein, minerals, vitamins, fibre,
carbohydrate and more on their flavour importing ability.
In view of the growing demand of mushrooms it has been necessary to prepare this standard in
order to ensure the supply of safe and good quality mushrooms to the consumer..
This Tanzania Standard was developed in order to ensure the safety and quality of cultivated edible mushroom being produced or sold in Tanzania.
In the preparation of this Tanzania Standard assistance was derived from:
Codex standard No.39:1981 Dried edible fungi: published by the Codex Alimentarius
Commission
Codex standard No.8:1981 General standard for edible fungi and fungi products: published by
the Codex Alimentarius Commission
1 Scope
This Tanzania Standard prescribes requirements and methods of sampling and tests for processed cultivated edible mushroom species for export and local markets.
2 Nomative References
For the purpose of this Tanzania Standard the following reference shall apply:
TZS 33: 2018, Spices and condiments sampling TZS 59: 2010,Water for analytical laboratory use – Specification and test method TZS 76:2010 General method for determination of arsenic silver diethyldithiocarmate photometric method TZS 109: 2009, General code of hygiene for food processing units Codex stan 192,Food – Permitted food additives – Schedule
AFDC12(5984)P3 TZS 1583: 2013
TZS 118:2018(1st Ed) ISO 4833-1:2003 - Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of microorganisms- Part 2: Colony count at 30 degrees C by the pour plate technique TZS 119:2018, Microbiology of food and animal feeding stuffs – Horizontal method for detection and enumeration of coliforms – Most probable number technique TZS 122:2018 Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella spp
TZS 731:2018 Microbiology of food and feeding\-stuffs – Horizontal method for the detection and enumeration of presumptive Escherichia Coli – Most Probable Number Technique
TZS 125-1:2018 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coagulase\-positive staphylococci \(Staphylococcus aureus and other species\) – Part 1\: Technique using Baird\-Parker agar medium – Amendment 1\: Inclusion of precision data
TZS 163: 2012, Fruits and vegetables – Sampling
TZS 268:2017(2nd Ed) General atomic absorption spectrophotometric method for determination of lead in food and food stuffs
TZS 538:2015-EAS 38:2014 Labelling of pre\-packaged foods — General requirements
TZS 729-2:2018 Microbiology of food and animal feeding stuffs –Horizontal method for the
enumeration of coliforms – Colony count technique
AOAC 971.21:2000(17th Ed) Mercury in food flameless Atomic absorption method
3 Terms and definitions
For the purpose of this Tanzania Standard the following definitions shall apply:
3.1 Cultivated edible mushrooms
Fruit bodies of the fungi plant group which are grown under artificial conditions as opposed to
those which grow naturally and are suitable for use as human food.
3.2 Processed mushrooms
Mushrooms are preserved in order to extend the shelf life i.e
dried mushrooms (including freeze-dried mushrooms, mushroom grits, mushroom powder), pickled
mushroom, salted mushroom, fermented mushrooms, mushrooms in plant oils, quick frozen
mushrooms, sterilized mushrooms, mushroom extracts, mushroom concentrate, smoked
mushroom, mushroom sausages and dried mushroom concentrate.
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3.3 Dried mushrooms
Mushrooms obtained by drying of edible mushrooms of one species, either whole or sliced.
3.4 Freeze-dried mushrooms
Mushrooms preserved by freezing it rapidly and placed it in vacuum chamber where water frozen in the product evaporates through sublimation
3.5 Mushroom grits
Coarsely ground dried edible mushrooms of one species.
3.6 Mushroom powder
Dried edible mushroom of one species ground so finely as to allow the powder to pass through a
sieve having a 200 micron mesh.
3.7 Pickled mushrooms
Fresh or previously preserved edible mushroom of one or more species appropriately prepared
after previous cleaning, washing and blanching, soaked in vinegar and with or without the addition
of salt, spices, sugars, plant oils, acetic, lactic, citric or ascorbic acid, and then pasteurized in
hermetically sealed container.
3.8 Salted mushrooms
Fresh edible mushrooms of one species, either whole or sliced, preserved in brine after previous cleaning, washing and blanching.
3.9 Fermented mushrooms
Fresh edible mushrooms of one species preserved by salt and by lactic acid fermentation.
3.10 Quick frozen mushrooms
Fresh edible mushrooms of one species which, after cleaning, washing and blanching are subjected to a freezing process in appropriate equipment and comply with the conditions laid
down hereafter in this section and in clause 4.9.4 of this Tanzania Standard. This freezing
operation shall be carried out in such a way that the range of temperature of maximum
crystallization is passed quickly. The quick-freezing process shall not be regarded as complete unless and until the product temperature has reached -18 0C (00F) at the thermal centre after
thermal stabilization.
3.11 Mushroom extract/concentrate
AFDC12(5984)P3 TZS 1583: 2013
Products concentrated from fresh edible mushroom juice or from dried mushroom water of edible mushroom of one or more species with the addition of salt and which is concentrated to 7% salt
less extract.
3.12 Dried mushroom concentrate
The dried product obtained from mushroom extract or mushroom concentrate.
3.13 Sterilized mushroom
Edible mushroom, fresh, salted or frozen, of one or more species, whole or sliced, packed in air
tight containers in water and salt, and heat treated to a degree guaranteeing the resistance of the
product to spoilage.
3.14 Mushroom in olive oil and other plant oils
Edible mushrooms either fresh or previously salted, of one species, whole or sliced, packed in
airtight containers in olive oil or other plant oil and heat treated to a degree guaranteeing the resistance of the product to spoilage.
3.15 Whole dried mushroom
The product obtained from whole cleaned and dried edible mushrooms. Their stalks may be
shortened.
3.16 Whole caps without stems
The product obtained from whole caps with their stems having been removed.
3.17Cut dried mushrooms
Mushrooms obtained from whole edible mushrooms sliced and dried; the thickness of the individual slices being 1-4 mm.
3.18 Mushroom sausage
mushroom sausages as fresh or previously preserved edible mushrooms of one or more species appropriately prepared after previous cleaning, washing and cooking after addition of salt, spices,
plant oils, assorted plants, acetic, lactic, citric or ascorbic acid and then filled in artificial or other
membrane cases.
3.19 Damaged mushroom
Mushroom with more than quarter of the cap missing.
3.20 Crushed mushroom
Parts of mushroom passing through sieve having 5 x 5 mm mesh for dried mushroom.
3.21 Carbonized mushrooms
Whole or dried mushrooms with traces of carbonization on their surface.
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3.22 Maggot damaged mushrooms
Mushrooms having holes caused by maggots.
3.23 Seriously maggot damaged mushrooms
Mushrooms having four or more holes caused by maggots.
3.24 Fallen off stalks
Stalks separated from the caps.
3.25 Organic impurities of plant origin
Admixture of other edible mushrooms, parts of plants such as leaves and other tree stalks.
3.26 Mineral impurities
Those substances which after ashing, remain as insoluble residues in concentrated hydrochloric acid.
3.27 Insect damaged mushrooms
Mushroom that have holes caused by maggots and other insects.
3.28 Spoiled mushrooms
Mushrooms which are brownish or rotten as a result of attack by mould and other micro-
organisms.
4 Requirements
4.1 General requirements
Processed mushrooms shall include a wide range of products specified under sub clause 3.2; and
their form being described as provided under their definition in clause 3.
4.1.1 Raw materials
Only fresh edible mushrooms which have been treated or processed immediately after they have
been picked before deterioration sets in shall be used in the preparation of processed
mushrooms. Both the raw and preserved mushroom shall be healthy clean, undamaged, free as
AFDC12(5984)P3 TZS 1583: 2013
practicable of maggots and other insect damages and shall possess the flavour and taste characteristic to the species.
4.1.2Mushroom products may contain salt (sodium chloride), vinegar, spices and herbs, sugars,
refined edible plant oil, butter, milk, milk powder, cream water and wine.
4.1.3 All processed edible mushrooms shall be safe and of good quality which shall not only be
limited to the following species:
a) White mushrooms or common mushrooms and brown mushrooms(Portabellas
and criminis) of the Agaricus spp)
b) Shiitake mushrooms (Lentinula edodes)
c) Oyster mushrooms (Pleurotus ostreatus)
d) Enoki mushrooms (Flammulina velutipes)
e) Maitake mushrooms (Grifola frondosa)
f) Beech mushrooms (Hypsizygus tesellatus)
4.1.4 For all categories of mushrooms described in 4.1, shall in all cases be free from toxic
ingredients; and shall not be a mixture of more than one species, unless clearly labeled as specified in clause 9.2.1(a).
4.1.5 All mushrooms that are to be harvested, marketed or preserved or to be used in the preparation of mushroom products shall be carefully examined by an expert to determine whether
there are any inedible mushrooms amongst them.
4.1.6 Mushrooms Styles
Processed mushrooms may be presented in various styles, e.g whole with stalks, whole caps
(buttons) without stalks, slices, pieces and stalks, grits, powder or concentrate.
4.1.7 Other mushrooms styles
Any other presentation of the product shall be permitted provided that the product is sufficiently
distinctive from other forms of presentations described in this standard and meet the requirements of this standard. Also such product shall be adequately described on the label to
avoid confusing or misleading the consumer.
4.1.8 Composition
Except in the case processed mushrooms consisting entirely of caps or where the addition of
stalks is stated on the label as provided under 9.2.a (i) the number of stalks shall not exceed the number of caps.
4.2 Specific requirements
4.2.1 Dried mushrooms
Dried mushrooms shall be clean, undamaged, and free as practicable from extraneous matter,
maggot and other pest damages.
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The chemical and physical requirements for the dried mushrooms when determined as per TZS 33 (see clause 2) shall be as given in table 1.
Table 1 – Chemical and physical requirements for dried mushrooms
Type of
processed
mushroom
Requirements
Moisture %
m/m, max.
Acid insoluble
ash,% m/m,
max.
Organic
impurities of
plant origin,%
m/m ,max.*
Maggot and
other pest
damaged
mushroom %
m/m, max.*
Dried (other
than freeze dried)
Freeze dried
Dried Shiitake
(other than
freeze dried)
12
6
13
0.2
0.2
0.2
0.02
0.02
1.0
1.0
1.0
1.0
NOTE: * Organic impurities, maggot and other pest damaged mushrooms shall be determined by normal count under normal vision of a naked eye or by magnifying lense of X10, if necessary.
4.2.2 Mushroom grits and mushroom powder
The chemical requirements for mushroom grits and mushroom powder when determined as per
TZ 33 (see clause 2) shall be as given in table 2.
Table 2 – Chemical requirements for mushroom grits and mushroom powder
Type of processed
Mushroom
Requirements
Moisture % m/m, max. Acid insoluble ash %
m/m, max.
AFDC12(5984)P3 TZS 1583: 2013
Mushroom grits
Mushroom powder
13
9
0.2.0
0.2.0
4.2.3 Pickled and fermented mushrooms
The chemical and physical requirements for pickled and fermented mushrooms when determined as per TZS 33 (also see note) shall be as given in table 3.
Table 3 – Chemical and physical requirements for pickled and fermented mushrooms
Type of
processed
mushroom
Requirement
Salt
(sodium chloride) % m/m
Sugar
%
m/m,
max
Vinegar,
(acetic
acid )%,
m/m
Acid
insoluble
ash %
m/m, max
Organic
impurities
of plant
plant
origin %
m/m, max*
Maggot
and other
pest
damaged
mushroom
% m/m,
max*
Pickled
mushroom
Fermented
mushrooms
≤ 2.5
3-6
2.5
-
2
-
0.1
0.2
0.02
0.1
1.0
1.0
NOTE: * Organic impurities, maggot and other pest damaged mushrooms shall be determined by normal count under normal vision of a naked eye or by magnifying lens of X10, if necessary.
4.2.3.1 The permitted ingredients in the case of pickled mushrooms are salt as sodium chloride,
sugars, spices and vinegar.
4.2.3.2 The permitted ingredients in the case of fermented mushroom are salt as sodium chloride
and lactic acid occurring naturally into the product as a result of fermentation lactic acid not to exceed 1 % m/m.
4.2.4 Quick frozen mushrooms and mushrooms in olive oil and other vegetable oil
The chemical and physical requirements for mushrooms in olive oil and other vegetable oils when
determined as per TZS 33 (also see note) shall be as given in table 4.
Table 4 – Chemical and physical requirements for quick frozen mushrooms and mushrooms in olive oil and other plant oil.
AFDC12 (5984) P3TZS 1583: 2013
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Type of
processed
mushroom
Salt as
sodium
chloride %
m/m, max.
Acid
insoluble
ash % m/m,
max.
Organic
impurities
of plant
origin %
m/m, max.*
Maggot and
other pest
damaged
mushrooms
% m/m,
max.*
Quick frozen
mushroom in
olive oil and
other plant
oils
-
1.0
0.2
0.1
0.02
0.02
2.0
2.0
NOTE: * Organic impurities, maggot and other pest damaged mushrooms shall be determined by normal count under normal vision of a naked eye or by magnifying lens of X10, if necessary.
4.2.5 Salted and sterilized mushrooms
The chemical and physical requirements for salted and sterilized mushrooms when determined as per TZS 33 (also see note) shall be as given in table 5.
Table 5 – Chemical and physical requirements for salted and sterilized mushrooms
Type of
processed
mushroom
Requirement
Salt as sodium
chloride %,
m/m
Acid insoluble
ash % m/m,
max.
Organic
impurities of
plant origin %
m/m, max.*
Maggot
damage
mushrooms %
m/m, max.*
Salted
mushrooms
Sterilized
mushrooms
15-18
< 2
0.3
0.2
0.03
0.02
1.0
1.0
NOTE: * Organic impurities, maggot and other pest damaged mushrooms shall be determined by normal count under normal vision of naked eye or by magnifying lens of x10, if necessary
The only permitted ingredient for both salted and sterilized mushrooms is salt as sodium chloride.
4.2.6 Mushroom extract, Mushroom concentrated and dried mushroom concentrate
The chemical and physical requirement s for mushroom extract, mushroom concentrate and dried mushroom concentrated when determined as per TZS 33 (also see note) shall be as given in
table 6.
AFDC12(5984)P3 TZS 1583: 2013
Table 6 – Chemical and physical requirements for mushroom extract, mushroom concentrate
and dried mushroom concentrate
Type
processed
mushroom
of Requirements
Salt as
sodium
chloride %
m/m, max.
Acid insoluble
ash, % m/m,
max.
Organic
impurities of
plant origin %
m/m, max.*
Moisture
m/m, max*
%
Mushroom
extract and mushroom concentrate
Dried
mushroom
concentrate
20.0
5.0
NIL
NIL
NIL
NIL
-
9.0
NOTE: * Organic impurities shall be determined by normal count under normal vision of naked eye or by magnifying lens of x 10 if necessary.
The only permitted ingredient in mushroom extract, mushroom concentrate and dried mushroom concentrate is salt as sodium chloride.
5 Food additives
Other than food additives prescribed in Codex Stan 192 (see clause 2) the food additives listed in
table 7 may be used in processed mushroom.
Table 7 – List of permitted food additives
Name of additive Maximum level of use
Acetic and lactic acid
Citric and ascorbic
acid
Acetic acid
Lactic and
citric acid
Limited by GMP or as provided in this
Tanzania
Standard
Limited by GMP or as provided in this
Tanzania
Standard for pickled and fermented
mushrooms
20 g/Kg in pickled mushroom
5 g/Kg singly or in combination in sterilized
mushroom
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6 Hygiene
6.1 Processed mushrooms shall be prepared and handled in accordance to the requirements prescribed in TZS 109 (see clause 2). To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter.
6.2 The product on testing shall comply with the microbiological limits given in Table 8.
Table 8 – Microbiological limits
S/No. Type of microorganisms Limits Method of test
1.
2.
3.
4.
Total plate count, cfu/g max
Coliforms, Cfu/g
Staphylococcus aureus, cfu/25 g max
Salmonella, cfu/25 g
1 x 103
Absent
1 x 101
Absent
TZS 118
TZS 119
TZS 731
TZS 122
6.3 Pre-requisite programmes such as Good Manufacturing Practices,Good Agriculture Practices
and Good Hygienic Practice shall be established and implemented in order to limit the occurrence
of parasite microorganisms and hazardous substances originating from them or other material
which may pose a health hazard
6.4 Chemical contaminants
Processed mushrooms shall be free from pesticides, chemicals and heavy metal contaminants in
amounts which may present a hazard to human health and as provided in Table 9 and as
prescribed in relevant Codex Alimentarius Commission standard
6.5 Prevention of cross contamination
During primary production and post-harvest activities effective measures shall be taken to prevent
cross contamination of the product.
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Table 9 – Limits for metal contaminants
S/No. Characteristic Limits Method of test refer to
relevant standard (see
clause 2)
1.
2.
3.
Arsenic, mg/kg, max.
Lead mg/kg, max.
Mercury
0.2
0.2
0.1
TZS 76
TZS 268
AOAC 971.21:2000(17th Ed)
7 Sampling and test
7.1 The methods of sampling and tests shall be in accordance with the methods specified in TZS
163 and TZS 33 (see clause 2) and as provided in the respective tables of this Tanzania Standard.
8 Storage and transportation
8.1 The product shall be stored and transported at a temperature that will maintain the quality and
safety up to and including the time of final sale.
8.2 In the case of dried mushrooms, mushroom grits and mushroom powders care shall be taken
to prevent the products from absorbing moisture and being attacked by insects, particularly moths
and mites.
9 Packaging, marking and labelling
9.1 Packing
Processed mushroom shall be packed in such a way as to protect against any damage or expose
such that it can easily be attacked by pests or other kind of infestation or moisture ingress. The
packaging material must preferably allow the consumer to view the produce. The packages must be free from any foreign matter, objectionable smell and shall be of food grade and recyclable.
9.2 Marking and labelling
In addition to the provisions covered under TZS 538 (see clause 2) processed mushrooms shall be
legibly and indelibly marked on the label with the following information.
a) The name of the product
i. The name of the product shall comply with the definitions and other
requirements of this Tanzania Standard with a designation that shall indicate the true nature. The genus such as Agaricus shall be provided
including its scientific name of the species. The method of processing to
which the product has been subjected shall be included e.g. “dried,
sterilized,salted,pickled,fermented”.
AFDC12(5984)P3TZS 1583: 2013
©TBS 2013 – All rights reserved 13
©TBS 2019 – All rights reserved
ii. In the case of processed mushrooms consisting of more than one
species, such fact as “mixed” shall form part of the designation; including the style as per clause 4.6.
b) List of ingredients in descending order of proportion except for the dried mushrooms.
c) Name, physical and postal address of the producer/packer or distributor.
d) Country of origin, district and region
e) Net mass in SI units
f) Batch number in code or in clear
g) Brand or trade mark, if any.
h) Storage condition
i) Instruction for use
j) Date of production and expiry
9.3 Certification mark – Each container may also be marked with a TBS certification mark.
NOTE – The use of TBS certification mark of quality is governed by the provisions of the standards Act, 2009. Details of the conditions under which a license for use of the TBS certification mark of quality may be granted to manufacturers or producer may be obtained from TBS.